In a medium bowl, whisk together ¼ cup of honey, the juice and zest of 2 limes, 2 minced garlic cloves, ½ teaspoon of ground cumin (if using), and a pinch of salt and pepper. Set aside.

Place 4 boneless, skinless chicken breasts into a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes, up to 2 hours.

Rinse 1 cup of jasmine rice under cold water. In a medium pot, bring 2 cups of chicken broth to a boil. Stir in the rinsed rice, reduce heat, cover, and simmer for about 15 minutes. Fluff rice with a fork.

Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6–7 minutes on each side until done.

In a medium bowl, combine 2 diced avocados, ¼ cup red onion, ¼ cup cilantro, and a drizzle of 1 tablespoon olive oil. Stir gently until combined.

To assemble, layer jasmine rice on plates, add grilled chicken slices, and top with avocado mix. Garnish with lime wedges.